Produced by Chateau du Cleray-Sauvion the wine goes through Selection, blending and then ageing in our wineries in order to get the perfect harmony.

The wine has a dense colour, garnet with ruby highlights.

Complex bouquet of ripe red fruits (raspberry) and stone fruit (black cherry) mixed with subtly spicy flavours and a strong woody quality Full and generous entry on the palate developing into vanilla, liquorice and toasted almonds.

Ideal to accompany meat in sauce, game or cheese.

A fine fully sparkling wine made from grapes grown in the Alsace region of France. This dry wine is a golden colour with amber hints. The bouquet is pleasant and it has a good rich mousse and a soft fruity finish.

This wine can be enjoyed any time from an aperitif right through a meal. 

The Gamay is hand-picked and fully carbonic-macerated. No oak, just vibrant, crunchy, classic Loire Gamay.

A grown up Gamay. Concentrated aromas of ripe dusty raspberries, cherry conserve supported by pleasant lingering fine tannins and a lovely crunch of acidity.

Perfect with Charcuteries and grilled white meats.

A wonderful fresh dry wine, pale yellow in colour with a slight touch of gold. The nose is refreshing and elegant, with lemon citrus notes, lime and slightly richer notes of hazelnut and yeasty lees. 

The palate is very elegant and quite aromatic. There is more citrus notes, lemon and lime peel, with lingering richness from being left to mature sur lie. 

The wine is made from melon de bourgogne grapes which are carefully harvested from vines averaging 35 years old. After harvest the grapes are lightly pressed and fermented in temperature controlled stainless steel tanks, spending an extended period of time on its lees before bottling. 

Drink on its own or with any type of seafood or chicken dishes.

Grapes are hand and machine harvested from 30 year old Sauvignon Blanc vines within a 22 hectare

vineyard on the hill of St Andelain on a mix of Silex and Kimmerigian clay. The estate undertakes

disease and pest control measures by maintaining natural balance ("lutte raisonnée") and works the soil

in a traditional way. Individual parcels are vinified separately. The grapes are gently pressed

pneumatically. Prior to fermentation in stainless steel tanks, the must is naturally clarified by cold

stabilisation and some of the grapes are macerated on the skins for a short period to maximise flavour

complexity. Either wild or selected yeasts are used, depending on conditions - indigenous yeasts are

believed to add more character. The fermentation is cool and slow over 3 weeks and the wine remains

on the fine lees. The gravity fed cellar is on two levels and all temperature controlled.

Linty and herbal, this is a concentrated wine yet with real elegance, complexity and power.

Best served chilled with shellfish, grilled white fish or chicken and soft cheeses or on its own as an aperitif.

Suitable for Vegetarians and Vegans

A refined, classic Sancerre with a subtle smokiness and aromas of bruised apple and honey. The palate is textural with layers of rich, lifted minerality and ripe citrus fruit, leading into the long, substantial finish. A great weight and depth to this wine which is well-balanced and has a lovely acidity throughout. Best to let breathe for optimal tasting experience.

Try with: fish, shellfish of course, white meats, salads and most vegetarian dishes

This wine is Organic.

Julien and Clément manage 20 hectares of vines across 60 different parcels, three quarters of which are Sauvignon Blanc and one quarter Pinot Noir. Soils are primarily the classic ‘terres blanches’ clay chalk, a heavier soil which gives the wines a ripe fruit character, and some 'caillottes', a form of limestone. A very modern, well-equipped, stainless steel cellar allows them to control the temperature of the wines during fermentation and later storage in tank prior to bottling to retain the freshness of the fruit characters. The grapes for this cuvée are a blend from all of the Raimbault's parcels of Sauvignon Blanc, and the wine is aged in stainless steel for ten months on its lees.

Good deep coloured red made from Cabernet Franc in the Loire Valley. The wine has a rich, full palate of red fruits and spices. The palate has plenty of grip and peppery notes with hints of liquorice.

Perfect with poultry, red meats and cheeses.

This Sauvignon Blanc is zesty with lively acidity, hints of passion fruit and gooseberry. There is a touch of richness on the palate which is well balanced by the vibrant acidity and finishes long and clean.

The grapes are sourced from the Anjou area in the Loire Valley, just south of the city of Angers. The vineyards are planted on two different types of soil: carboniferous rock and schist in the north and the visibly whiter, limestone-rich soils of the southern and western sides of the appellation.

Great served chilled as an aperitif or with salads, fish and sea foods.

This wine is produced from a blend of the finest must, low temperature fermentation with maximum protection from oxydation after heavy washing. Matured on fine lees for 4 to 8 months.

Very pale yellow in colour. It is expressive with plant and floral notes developing over aromas. A fresh, fruity and floral attack on the palate. A smooth, fresh and pleasant finish.

Serve as an aperitif, or with raw vegetables, fish and sea food.

Gently aromatic with notes of hawthorn followed by citrus and some exotic fruits, with a vibrant palate showing great freshness and depth of fruit flavour.

Special Offer until 30th November.

A ripe, dry wine with appealing peachy fruit on the nose and an intense, full flavoured palate with some classic green pepper notes and a satisfying finish.

A tasty aperitif and excellent with grilled fish and seafood. The winery is Sustainable.

Suitable for vegans

Suitable for vegetarians

The wine is 100% estate grown from 25 year old vines. The grapes are harvested at optimum maturity and fermented slowly for 3 weeks in stainless steel vats to retain freshness. The wine is matured on their fine lees until bottling in the following spring.

2019 Vintage

Sommelier Wine Awards 2020

By The Glass Trophy

Sommelier Wine Awards 2020

Gold

Vincent Leclair runs this family estate. 

The gathering of the grapes is carried out with a maximum of respect of the grain; a sorting is realised before the setting in press. It is then slowly pressed and a separation of the juices are made. A racking is carried out before fermentation. The control of the temperature is kept at 18 degrees, in order to preserve a maximum of aromas and smoothness with the end of alcoholic fermentation, the wine is separated from lees and sulphited slightly.

The vines resulting from selections “massales” and “clonages” have between 10 and 30 years. The density of plantation is 6500 vine stocks per hectare. The average out puts are 60 Hl/Ha, hardly one litre of grape juice per vine stock which is excellent for the Touraine appellation. 

This wine is bright, crisp and fruity with aromas of citrus and freshly cut grass. It is medium weight, dry but supple, nice with aperitif and the beginning of the meal.

This wine will match with shellfish, fish, charcuterie and asparagus. Has to be served fresh at 8°C and should be drunk young in the two following years.

Suitable for vegetarians

A delicious off dry style of Chenin Blanc with stony minerality, fresh walnuts and a hint of lime. The palate is honeyed with apple, ginger and a clean mineral finish. The sweetness is perfectly integrated and balanced, resulting in a refreshing wine with good length.

Food recommendations: Fantastic with goats cheese salad, honey roast ham, chicken cooked in any way, or almost any dish.

Suitable for vegetarians and vegans.